How To make Shortbread Wedges

Amazing Millionaire's Shortbread Recipe

This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.

RECIPE:

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HOW to make SHORTBREAD - Shortbread Recipe

HOW to make SHORTBREAD - Shortbread Recipe
Shortbread is a delicious Cookie or Biscuit. Join Steve in his kitchen to find out how he makes traditional Shortbread.

Ingredients Below
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You will Need

50g / 2oz of Superfine / Castor Sugar
100g / 4oz of Butter
150g / 6oz of All purpose / Plain Flour
( You can use 50g of Rice or Corn Flour and 100g of Flour)

150'C / 300'F for 20 - 25 minutes

For full written Instructions check out my Website here


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#cookies #biscuits #shortbread

How to Make the Best Scottish Shortbread (recipe from Tartine Bakery in San Francisco)

I absolutely LOVE this shortbread! It is perfection. If you've ever visited Tartine Bakery in San Francisco, you know the quality of their baked goods. What makes me so happy about this recipe is it bakes up exactly like the shortbread I have always purchased when in the city. Give this simple recipe a try and find out for yourself that it will melt in your mouth and is the very BEST shortbread you could ever make!
Pamela

Shortbread

1 cup + 2 tbsp very soft, unsalted butter/9 oz/255 g
1/2 teaspoon salt/ 2 ml
1 3/4 cup + 2 tbsp all purpose flour/9 oz/ 255 g
1/2 cup + 2 tbsp cornstarch */ 2 2/3 oz/ 75 g
1/3 cup granulated sugar / 2 1/2 oz/ 70 g
1/4 cup superfine or granulated sugar (for topping)/ 2 oz/55g

Preheat oven to 325 degrees. Butter a 6 x 10 inch glass baking dish. ( I have used metal pans with no problems and different size pans as long as the overall area is very close to 6x10)

Place very soft butter in a mixing bowl. The butter must be very soft- the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well with a wooden spoon or whisk so that the salt dissolves completely before adding the rest of ingredients.

Sift flour and cornstarch together into a bowl.
Add granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.

Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. ( I bake mine a bit longer to get the desired light golden color) The middle of the shortbread should remain light. Let cool on wire rack until warm to the touch.

Sprinkle the shortbread with the superfine or granulated sugar. Tilt the dish so the sugar fully and evenly coats the surface, then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread in rectangular fingers about 1/2 inch wide and 2 inches long. ( I like to cut mine a bit wider)
If the cookies have become cold they will not slice well so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish.
The first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula. The cookies will keep in an airtight container in a cool place for up to two weeks.
* You may use rice flour or potato starch in place of the cornstarch. Rice flour will give shortbread a bit more crunch. Cornstarch is the softest of all, making a short and flaky cookie.

Go, eat your food with gladness, and drink your wine with a joyful heart...
Ecclesiastes 9:7

Cranberry White Chocolate Shortbread Recipe Demonstration - Joyofbaking.com

Recipe here:

Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry White Chocolate Shortbreads.

Cranberry White Chocolate Shortbreads have a wonderfully rich and buttery flavor and are bursting with dried cranberries and chunks of white chocolate. While shortbreads can be made in various shapes and sizes, we will follow tradition here and bake them in a round shape and then cut the round into wedges, called petticoat tails. The name petticoat tails refers to the shape of the shortbread wedges which look like the bell-hoop petticoats worn by court ladies in the 12th century.

Apricot Jam Shortbread Wedges or Bars

Apricot Jam Shortbread Wedges or Bars are simple two layers of shortbread with apricot jam sandwiched between them. So simple to make and even easier to eat. Perfect with tea of coffee or, served in larger portions, as a dessert with ice cream or cream.

Chapters/Time Codes
0:00 Introduction
1:22 Preheat the oven
1:55 Ingredients
2:48 Make the shortbread dough
5:29 Divide dough and line pan
7:27 Bake the base
8:08 Cover with jam
9:51 Top with dough
10:57 Bake the shortbread
11:50 Result and taste test

Recipe:

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Professional Baker Teaches You How To Make SCOTTISH SHORTBREAD!

It's time for the next level of our shortbread journey: the classic Scottish Pan Shortbread! Follow along as Chef Anna Olson walks you through all of the steps you'll need to make the most decadent Scottish Pan Shortbread you've ever had! And, after you've finished making it yourself, let us know how it turned out in the comments below!

Ingredients

¾ cup unsalted butter, at room temperature
½ cup packed light brown sugar
1 ¼ cup all-purpose flour
¼ cup brown rice flour
½ tsp salt

Directions

1. Preheat the oven to 300 F. Grease a 9-inch removable-bottom fluted tin and place this on a baking tray.

2. Beat the butter and brown sugar vigorously by hand or using beaters or a mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.

3. In a separate bowl, sift the flour, rice flour and salt. Add this to the butter and mix until blended. Using floured hands, press this into the prepared pan. Use a fork to dock the shortbread right through to the bottom and bake for 60 minutes, until just lightly browned. Immediately from the oven, slice the shortbread into 16 wedges, then cool completely in the tin.

4. This shortbread improves over a few days and can be frozen. Store in an airtight container for up to 10 days.

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